This fabulous recipe for Mashed Cauliflower and Potatoes takes “regular” mashed potatoes to a new level of ultimate flavor while tamping down the carbs and starch. Roasted garlic gets added in at the end for even more earthy flavor. This will be your new favorite vegetable mash. Recipe gives directions for stove top or Instant Pot cooking.
This Mashed Cauliflower and Potatoes recipe has quickly become one of my favorite comfort food side dishes. It combines the best of both worlds—the creamy, silky texture of classic mashed potatoes with the lighter, lower-carb benefits of cauliflower. Cauliflower not only reduces the starch and natural sugars but also adds a subtle, nutty flavor that makes the mash taste fresh and light. When blended together, potatoes and cauliflower create the perfect balance: creamy, flavorful, and satisfying without being too heavy. Both pair beautifully with garlic, butter, and fresh herbs, so you get all the indulgent taste you love with a healthier twist. In short, potatoes and cauliflower are meant to be mashed together—delivering a side dish that’s full of flavor, rich in texture, and a little better for you too.
Why You’ll Love This Recipe
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Creamy, silky texture with lighter flavor from cauliflower
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Lower in carbs and calories than traditional mashed potatoes
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Easy to make on the stovetop or in the Instant Pot
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Roasted garlic, butter, and herbs add rich, savory flavor
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Perfect comfort food side dish for holidays or weeknight dinners
Ingredients for Mashed Cauliflower and Potatoes
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2 pounds russet or yellow potatoes, washed and cut into large chunks
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1 medium head cauliflower, cut into florets
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4 cups chicken or vegetable broth (use less for Instant Pot)
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Salt, to taste
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1 whole head garlic, skins removed
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1 tablespoon olive oil
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4 tablespoons butter (add more to taste)
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¾ cup whole milk (more if needed for creaminess)
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2 tablespoons fresh parsley, chopped
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Freshly ground black pepper, to taste
How to make Mashed Cauliflower and Potatoes
Boiling the cauliflower and potatoes together, super simple. But I add a few other stars to the recipe for even more flavor. I recommend boiling the vegetables in broth (chicken or vegetable), toss in a few garlic cloves that will soften and add more mild nutty flavor to the finished dish. But I also HIGHLY recommend roasting several garlic cloves in the oven while the vegetables are cooking on the stove top or Instant Pot (Printable recipe has instructions for both).
Roasted garlic has a more robust flavor than the boiled garlic and if you mince it super fine after it comes out of the oven (click here to see my favorite chopper or you can use a chef’s knife), it creams into the mashed cauliflower and potatoes spreading generous flavor throughout. While you’re mashing the potatoes, the recipe calls for adding butter and milk to finish. These ingredients add even more heaven to the mash, but also more calories and if that matters, you can skip the butter, use more broth for smooth cauli-potatoes, and then increase the herbs and fresh ground pepper.
FAQ for Mashed Cauliflower and Potatoes
Can I make this recipe ahead of time?
Yes! You can prepare the mash a day in advance, then reheat it gently on the stove or in the microwave. If it thickens too much, stir in a splash of milk or broth before serving.
Do I need to peel the potatoes?
Peeling is optional. Russet or yellow potatoes can be mashed with or without skins. Leaving the skins on adds extra texture and nutrients, while peeling gives you a smoother mash.
Can I skip the roasted garlic?
Absolutely. If you’re not a big garlic fan, simply leave it out. For extra flavor, you can add fresh herbs like rosemary or thyme while the vegetables cook, then remove the sprigs before mashing.
Is this recipe healthier than regular mashed potatoes?
Yes. By blending cauliflower with potatoes, you cut down on carbs, starch, and calories while still enjoying a creamy, satisfying side dish. Cauliflower also adds a mild, nutty flavor and a lighter texture.
Can I make this recipe dairy-free?
Yes. Replace the milk and butter with some of the reserved cooking broth and a drizzle of olive oil for a creamy, dairy-free option.
Which cooking method is better—stovetop or Instant Pot?
Both methods work well. The stovetop method gives you a little more control, while the Instant Pot makes the process hands-off. Cooking time is similar, so it comes down to preference.
What’s the best way to serve mashed cauliflower and potatoes?
This side pairs perfectly with roasted chicken, turkey, beef, or any comfort food main dish. Top with extra butter, fresh parsley, or even a sprinkle of Parmesan for a finishing touch.
As you can see, this recipe is super easy to customize depending on what you want or need. But I highly recommend this fabulous combination of both cauliflower and potatoes mashed together at your next Sunday dinner, family gathering, or holiday. You’re gonna love it! 😉
Please note that nutrition value for this recipe is an estimate and calculated through a recipe app.
Mashed Cauliflower and Potatoes
Ingredients
- 2 pounds russet or yellow potatoes washed and cut into large chunks.
- 1 medium head cauliflower cut into florets
- 4 cups chicken or vegetable broth You will use less if using Instant Pot
- salt to taste
- 1 head garlic skins removed
- 1 tbsp olive oil
- 4 tbsp butter more to your liking
- ¾ cup whole milk more if desired
- 2 tbsp fresh parsley
- fresh ground black pepper
Instructions
For stove top cooking:
- Add the potatoes and cauliflower florets in a large pot. Add chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)2 pounds russet or yellow potatoes, 1 medium head cauliflower, 4 cups chicken or vegetable broth
- Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
- While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.1 head garlic, 1 tbsp olive oil
- Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.4 tbsp butter
- Add milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.¾ cup whole milk
- Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.2 tbsp fresh parsley, fresh ground black pepper
For Instant Pot or other pressure cooker:
- Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)2 pounds russet or yellow potatoes, 1 medium head cauliflower, 4 cups chicken or vegetable broth, salt
- Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See the following step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
- While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 Tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.1 head garlic, 1 tbsp olive oil
- Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.4 tbsp butter
- Add milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.¾ cup whole milk
- Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.2 tbsp fresh parsley
Equipment
Notes
- You can peel the potatoes or leave them unpeeled for a more rustic look and flavor.
- Cooking the cauliflower and potatoes in your pressure cooker is not necessarily faster but I wanted to give you both options depending on preference.
- If you're not a huge garlic fan, leave out the roasted garlic. You could add a sprig of fresh rosemary during the initial boiling or pressure cooking process and remove before mashing.
- For even more flavor and comfort food goodness, add a cup of freshly grated Parmesan to the mash along with the butter.
Made this as a side dish with pork lion. So creamy and delicious! Such a great alternative to traditional mashed potatoes.
Tricked my whole family with this! They had no idea it was half cauliflower. Velvety, creamy, and super flavorful!
Love this, Aubrey!
Hi! Thanks for the recipe! It’s true that this is better than regular mashed potatoes. The second time I made this, I roasted my cauliflower in to oven until caramelized and, wow, the flavor went up ANOTHER notch! Try it!
Wow, roasting the cauliflower is a great idea. Thanks for this tip, Susan!
Hi, I have a question.
At beginning of article you mention:
(1 cup of potatoes= 15g carbs and 80 calories vs. 1 cup of cauliflower= 5g carbs and 27 calories)
But the Nutritional Facts say 27g of carbs for 1-Cup.
Is 27g per cup the correct carb count for this recipe?
Hi Mark, The calculations of the nutrition values at the bottom of the recipe are estimates and I think was calculated for more than the one cup serving. I’ve since removed some of this information to avoid being incorrect.
Husband had no idea it was 50% cauliflower! Didn’t try the roasted garlic though, next time
Can this be prepared the day ahead for a potluck?
Absolutely, Julie! You can prepare the day before and for a potluck I like to reheat it in a crockpot. Then just let it sit in it on warm during the festivities.
Loved the combination. Need to save recipe.
This is a real keeper! It is so good! I’ve made this twice now and will continue to make it many more times. The amounts of both cauliflower and potato are perfect!
This was my first attempt at mashed Cauliflower. I love potatoes and I loved this just as much. The consistency of this is almost the same and it cooks faster than potatoes. Very yummy Sally, Thank you!
These potatoes were delicious. Served them to my family that swore they would not like cauliflower mashed potatoes if I made them…and they were so flavorful they didn’t have a clue! Definitely will be a recipe on repeat in my household.
I love hearing this, Stacey! The first time I made them for my family, they also had no idea they weren’t just mashed potatoes. 🙂
3 strips of crispy chopped bacon made for a nice addition to the original recipe. Very, Very tasty! Thanks Sally!
Very tasty! I made them a second time and added a bit horseradish, which made them even better! This recipe is definitely a keeper!
Loved this recipe! By the time it is done most people didn’t even know that there was cauliflower in the recipe. delicious!
This was good and a great way of adding extra veggies into a meal. I had mine along with rotisserie chicken and corn. It was the perfect accompaniment and it was easy to make. Thanks Sally!
When one is counting carbs, one welcomes all the help one can get. At 27 carbs per one cup serving, this recipe is a real winner. Most all diabetic diets limit serving size to one-half cup, further reducing the carb count to 14 per serving. My particular diet limits total carb intake per meal to 35, leaving me with a whopping 21 carb allowance, definitely a game changer. Thanks!
Hi, I am looking forward to trying this recipe for myself and my husband. I was wondering if you knew the serving size? I am counting carbs so this information would be so helpful.
Thank you!
Socrotiff
Hello! One serving is about 1 cup. Hope this helps and I hope you enjoy!
That roasted garlic looks incredible!!
Tawnie, 😉
Love the idea of adding cauliflower to the classic mashed potatoes, it must bring an incredible taste to the dish! Yum 🙂
Thanks Sylvie, we really loved the flavor combination.
Sometimes you just have to have potatoes and cauliflower doesn’t cut it. I love how you have combined the two to still have the wonderful potato flavors. I think my kids will love these and they won’t realize they are eating cauliflower.
Hi Vicky, I’m in total agreement with you. That’s why this combination is perfect! Thanks for commenting.
Loving your addition of roasted garlic to these mashed cauliflower and potatoes recipe. Such a great idea.
I made these for my veggie-hating kids last night, and they LOVED them! Thanks so much for sharing!